Linguine with Grilled Shrimp & Black Olives

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Linguine with Grilled Shrimp & Black Olives

Linguine with Grilled Shrimp & Black Olives

The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.

Nutrition Profile: Heart Healthy   High Fiber   High Potassium   Low Sat Fat   Low Sodium  

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 1 pound medium shrimp, (30-40 per pound), peeled and deveined
  • Salt & coarsely ground pepper, to taste
  • 12 ounces whole-wheat linguine
  • 1 tablespoon extra-virgin olive oil
  • 6 large clov garlic, peeled and thinly sliced lengthwise
  • 4 vine-ripened tomatoes, coarsely chopped
  • 1/2 cup brine-cured black olives, pitted and coarsely chopped
  • 1/2 cup chopped fresh basil
  • Freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese, (optional)

Cooking Directions

Step 1

Preheat grill to medium-high. Put a large pot of lightly salted water on to boil.

Step 2

Thread shrimp onto skewers and sprinkle with salt and pepper. Grill until just opaque throughout, 3 to 4 minutes per side. Remove the shrimp from the skewers and cut each into 3 or 4 pieces. Set aside.

Step 3

While the shrimp is grilling, cook linguine until just tender, about 8 minutes. Drain but do not rinse.

Step 4

Meanwhile, heat oil in a large skillet over medium heat until hot but not smoking. Add garlic and cook, stirring frequently, until it just starts to brown, about 2 minutes. Add tomatoes, olives, the grilled shrimp and cooked linguine; cook, tossing, until heated through, 2 to 3 minutes. Transfer to a large bowl, mix in the basil and season with pepper. Top with Parmesan, if using, and serve.